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December 14, 2012
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On the Front Burner 
  • Restaurant workers win in San Francisco wage-and-hour settlement
    Some 207 workers from 18 San Francisco area restaurants will share in a $491,852 settlement as a result of an investigation that found the eateries in violation of minimum wage, record-keeping and overtime-pay laws, according to the Labor Department. Earlier, the department's investigations uncovered $2.1 million in violations at almost 500 area restaurants between 2006 and 2011. The Examiner (San Francisco) (12/13) LinkedInFacebookTwitterGoogle+Email this Story
Getting Paid: How to Get Customers to Pay Up
Dealing with the money isn't fun, but it's a necessary evil for staying in business. While every business has their ups and downs, the key to positive cash flow is collecting payments in full and on time to keep the cash coming in as predictably as possible. Seem impossible? Learn how these small-business owners did it.

Restaurant News 
  • Burger King, franchisee strike Mexico expansion deal
    Burger King has formed a joint venture with franchisee Alsea, S.A.B. de C.V., aimed at ramping up expansion in Mexico in the coming years. Alsea, which operates 1,227 restaurants in four Latin American countries, has been a Burger King franchisee for more than a decade; it also operates restaurants under several other brands including Domino's, Starbucks and California Pizza Kitchen. The Miami Herald (free registration) (12/13) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Transformational Journeys: Modern Business Planning
Harvard Business Review explores why CFO's and their finance organizations must adapt to the changing landscape of their markets and how big data, organizational collaboration, and new cloud-based planning and analysis technologies are driving successful change.
Click here to access the report.

Happy Hour 
How to Achieve IT Agility: A Survival Guide for IT Decision Makers
When business teams add new apps and services to already-strained networks, IT departments are accountable for making everything work. Is your team ready for this challenge? Read this eGuide to learn how IT teams are automating their networks, why they're utilizing Ethernet fabrics and SDN, and what success looks like as they regain network control and business relevance.

Leading Voices 
  • How can your restaurant prepare for a natural disaster?
    More than a month after Hurricane Sandy, restaurateurs are rebuilding and learning in hindsight how they could have been better prepared for the devastating natural disaster, experts say. They offer tips on creating a disaster recovery plan, which should address everything from backup generators to how businesses will communicate with staff and process payroll. QSR Magazine (12/2012) LinkedInFacebookTwitterGoogle+Email this Story
  • Which chains serve up the best value?
    Huffington Post and YouGov Brand Index have teamed to rate restaurant chains based on consumers' perceptions about the value each offers. Subway ranked first, followed by Wendy's, Dairy Queen, Olive Garden and Outback to round out the top five. The Huffington Post (12/13) LinkedInFacebookTwitterGoogle+Email this Story
The ROI of Privacy with TRUSTe Solutions
Investment in a Data Privacy Management Platform can deliver significant, positive financial returns for corporate bottom lines. The "Total Economic Impact (TEI) of TRUSTe" Study explains how Forrester Analysts calculated a 151% ROI for TRUSTe customers. Download the study now.

Culinary Spotlight 
  • A whelk by any other name is still good eats
    Scungilli is part of the traditional Italian Christmas Eve Feast of the Seven Fishes, but the mollusk is less well known in the U.S. when called by its English name -- the whelk. Whelk is popular in England and other parts of Europe, and U.S. chefs are starting to put it on the menu more often, in chowders or lightly boiled with a tub of garlicky green sauce on the side, as chef April Bloomfield does at John Dory in New York City. The New York Times (tiered subscription model) (12/13) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Food for Thought 
Ours is the age which is proud of machines that think and suspicious of men who try to."
--Howard Mumford Jones,
American writer, critic and scholar

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